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Author Notes: This is a life saver when you only have a couple of Yukon gold potatoes and little time. These Potato Cups can be filled with anything you'd like and kids will find them fun peeling apart the layers after eating the delicious filling you put inside. I like to filled them with zucchini ribbons and have even filled them with chicken salad. They are a double side dish. —BerryBaby
Makes 8 potato cups
- 2 Large Yukon Gold potatoes
- Olive oil (for coating muffin tins)
- 2 tablespoons Butter
- Lawry's Seasoning Salt
- Wash and peel potatoes.
- Using a Mandolin, slice potatoes and sprinkle with Lawry's seasoning salt to coat potatoes....less is more with salt so use sparingly.
- Coat the inside of muffin tins with Olive Oil.
- Place two slices of potato in each muffin tin.
- Add slices to cover the inside walls (about three slices) of the tins.
- Add two more (slices) layers Flat in center of each tin.
- Dot with tiny pieces of butter about three dots the size of peas.
- Add two more (slices) layers Flat in the center of each tin and dot with butter.
- Place in 400 degree oven for 30 minutes or until edges are golden and starting to crisp.
- Remove from oven and let rest for one minute.
- Using a sharp thin bladed knife, gently go around each muffin tin and pop Potato Cups out.
- Fill with whatever you'd like cooked carrots, zucchini, broccoli, or grate a bit of cheese over them.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique
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